A famous New York restaurateur shares some of his ""secrets"" with the American housewife. From the favorite dishes served his patrons, he has selected those adapted to the American kitchen, the ingredients readily attainable, and has presented the recipes so that the processes, while still, perhaps, more meticulous than the average cook is accustomed to, are applicable and practical. Particularly tempting are some of the recipes for fish and poultry dishes, for cooking vegetables, for rice and noodle dishes. One has to accept the necessity of starting from the beginning, as one cannot assume adaptation of American techniques to Chinese ingredients. The menus at the end of the book suggest proper combinations. Here's a book I want to own.